Summer Stone Fruit Sorbet

Summer Stone Fruit Sorbet

Fresh and sweet, the perfect way to combat hot days and finish off delicious meals!

  • Blend 2 ½ cup sliced stone fruit (plums, nectarines or peaches), ¼ cup sugar, 2 sprigs of thyme, lemon juice to taste and a pinch of salt, until smooth.

  • Strain the puree by pushing it through a fine mesh sieve to catch and large pieces of skin and discard them.

  • Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes.

  • Serve immediately or place in an airtight container and put in the freezer for two hours to firm up.


Mix a shot (or three) Grand Marnier or any liquer (optional) to the purée just before churning.